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      RECIPE TITLE "HAM & EGG BRUNCH CASSEROLE"
    Source: Southern U.S. Cuisine
    courtesy of http://www.a2zrecipes.net

    yields Serves 4- 6 time--- difficultyeasy

     

      RECIPE INGREDIENTS

    1 1/2 cups chopped asparagus, divided
    6 cups cubed French bread or sourdough bread, divided
    1 1/2 cups diced ham
    4 eggs, beaten
    2 1/2 cups milk
    salt and pepper to taste

      RECIPE METHOD

    Blanch asparagus briefly in boiling water; drain well. Spoon 1 1/2 cups of the bread cubes into a buttered 2-quart casserole. Scatter half of the asparagus over the bread. Top with another 1 1/2 cups of bread cubes. Cover with the 1 1/2 cups diced ham. Top with another 1 1/2 cups bread cubes then layer remaining asparagus over that. Cover asparagus layer with remaining 1 1/2 cups bread cubes. Whisk together the eggs and milk; season with salt and pepper. Pour egg mixture evenly over the strata. Cover and chill for at least 3 hours, or overnight to cook and serve the next morning. Bake, uncovered, at 350 F for 1 hour to 1 hour and 15 minutes. Let stand 10 minutes before serving.

    Serve with a Mornay Sauce or Spicy Cheese Sauce.

    SPICY CHEESE SAUCE

    This spicy cheese sauce would be wonderful on cauliflower or other vegetables, or try serving it with a brunch strata or quiche.

    INGREDIENTS:
    3 tablespoons butter
    3 tablespoons flour
    1/2 teaspoon dry mustard
    2 cups milk
    1 cup shredded Cheddar cheese
    salt and pepper
    hot pepper sauce, to taste

    PREPARATION:
    Melt butter in a heavy saucepan over low heat; stir in flour and mustard until mixture is smooth and bubbly. Do not let mixture brown. Gradually add milk; continue cooking, stirring constantly, until thickened and boiling. Boil 1 minute. Add cheese and continue stirring until cheese is melted. Season to taste with salt, pepper, and hot pepper sauce.



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